Sunday, May 3, 2009

rum frisco

2 oz Old Monk Rum
3/4 oz Benedictine
1/2 oz Lemon Juice
1 dash Abbott's Bitters

Shake with ice and strain into a cocktail glass.

For my second drink at Rendezvous on Thursday night, Scott Holliday wanted to make me a drink with the Abbott's bitters replica that I made. I figured that the tonka bean which is rich with vanillin components would work well with the vanilla-infused Old Monk Rum. Benedictine seemed like it would add a bit of complexity to the drink, and Scott suggested the concept of a Frisco-like drink. Indeed, there was a great synergy with the vanilla notes. The drink was surprisingly dry and it had a lingering melody of herbal notes on the swallow. Scott also tinkered with the Abbott's to make a Batavia Arrack and Scotch Old Fashioned. While the Batavia Arrack took over a lot of the flavor, the clove and bay (Pimenta racemosa) flavors stood out more in this drink than in the rum Frisco.

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